Tomato Nasturtium Salad with Kalamata Olives

Home grown increases the flavor of a tomato by at least a 1000%. You don’t have to go far in a conversation to find folks who agree – it’s a well known fact. I’m growing quite a few varieties this year, and there are many more to try next season…beautiful colors, unusual heirlooms, from the huge Mortgage Lifter to the beautiful Green Zebra! Right now my harvest includes Lemon Boy, San Marzeno, Brandywine, Moby Grape, Purple Cherokee, Beefsteak, Sun Gold, Early Girl, Yellow Pear, Sweet 100’s. And there’s a humongous tomatillo plant that is loaded with so many fruits I can picture plenty of salsa verde canning in my future for sure.

tomato treasures, plus a lone chili

I love combining flavors with a bit of a twist in my recipes. If you have tasted the distinctive nasturtium leaves and/or flowers, you’ve discovered their unique, peppery quality. Chopped nasturtium flowers kneaded into butter, (along with lemon or orange zest if you like) then rolled into logs and refrigerated, to be sliced and melted atop grilled salmon or other fish is an excellent way to preserve this plant’s use into the winter… The round leaves on the plants I seeded in several places in the garden all grew the largest leaves I’ve ever seen – lovely, round, almost like waterlily pads!

nasturtiums fit in nicely where ever they grow

I wanted to create a dish for a potluck using everything I had on hand – which includes a couple of ingredients from the market. Instead of grinding pepper into the tomato salad, the peppery tang of  julienned (thinly sliced) nasturtium leaves spark through. Accented with basil, chopped kalamata olives and a slosh of fruity olive oil, it is simple and divine. All the tomato juices blend into really a little experience of ecstasy!

The simple, delicious offering I took to the pot luck last night –

Tomato nasturium salad with kalamata olives

For the salad:

  • A variety of fresh, ripe tomatoes, washed and diced
  • handful of nasturtium leaves, washed, and thinly sliced
  • nasturtium flowers for garnish (your guests will want to eat them, too!)
  • chopped fresh basil leaves, to taste
  • chopped kalamata olives
  • a splash of nice olive oil

Stir gently and serve at room temperature.

the versatile nasturtium

8 Comments Add yours

  1. Alice says:

    A festival of color and flavor!

    1. Thank you, Alice! The salad does look like a festival – one with some spicy music!

  2. littlesundog says:

    I love how this looks! I have not had a lot of luck raising Nasturtiums here, nor can we buy them anywhere local. I have had them in finer restaurants. Absolutely beautiful!

    1. Thank you so much! I’d love to hand some across the fence to you! I’ve grown nasturtiums in pots before, too, in a sunny location, and may like to try them indoors this way for the winter. I was surprised about how many recipes there are online for them- including using the leaves like grape leaves and stuffing them!

  3. I just love your posts.

    1. Oh, thank you, Laurie!! This makes my heart sing! I’m really loving to create in this way. Thanks for reading my blog!

  4. Megan says:

    That looks beautiful and so tasty!

    1. Thank you for reading my blog, Megan! It is such a tasty salad!

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